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Why are foodways important?

Foodways is the study of what people eat and why. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences.

 

 

Why is recognition of diverse foodways valuable?

Preserving our past and present for the future by research, documentation and oral histories. It is culinary anthropology on the hoof, paw, root and leaf.

 

 

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Lunch Menu

“Stuffed:  A Journey of Midwest Sausage Traditions"

In celebration of the best of the wurst from Cozy dogs to Chicago Style dogs, from the Mother-In-Law Tamale dog to the smoked varieties, it's all going to be uncovered.


September 15, 2007

 


Bratwurst and sauerkraut: Bratwurst From Hoffman’s in Cedarburg, Wisconsin

 

 Smoked bratwurst from Ream’s Elburn Meat Market in Elburn, IL.

 

 

 

 

 

Chicago Style Hot Dogs: Vienna all-beef hot dog with mustard, pickle relish, chopped onions, dill pickle spears, two tomato slices and celery salt in a poppy seed bun.

 

 

 

 

  

Corn Dog: made to specification of Cozy Dog from Springfield, Illinois.

 

 

 

 

 

Maxwell Street Polish: griddled Slotkowski Polish in a hot dog bun with yellow mustard, caramelized onions and sport peppers.

 

 

 

 

  

Michigan Coney Dogs: Hot dog with Dearborn Sausage Company’s Detroit style chili sauce and Flint style dry chili sauce (made by Catherine Lambrecht).

 

 

 

 

  

Mother-in-Law: Tom Tom Tamale in a hot dog bun with Romova Grill chili sauce and onions.  Alternatively tamale in hot dog bun with Chicago-style hot dog fixings.

 

 

 

 

  

Tony Packo’s Hungarian Smoked Sausage with special sauce and sweet-spicy pickles.

 

 Wurstsalat (Wisconsin Sausage Salad) using Organic Valley sausage and cheese.

 

 

  

(Bold indicates product was donated for the symposium)

 

Wurstsalat (Sausage salad)

Trudy Knauss Paradis

 

 

 

 

 

Select two or three varieties of sausages - Jagdwurst, bologna, Mortadella, Thüringer, Leberkäse, cooked Frankfurters or Knackwurst. Cut 1/2 to 1 inch slices into julienne strips, 2 inches or so, about 2 cups. 

Similarly, cut a few slices of your choice of cheese - Swiss, Baby Swiss, Mozzarella or another favorite.

Finely slice half an onion.

Cut 2 or 3 dill pickles into thin rounds.

Slice 2 cooled, hard-boiled eggs.

In a large bowl whisk together l T dark mustard (with or without horseradish)

1/4 cup dill pickle juice or vinegar (add more or dilute with water if too sour)

2 T salad oil (preferably not olive unless you really like that taste)

pepper

garlic salt

(other spices you really like)

Add all ingredients and toss gently.

Optional: add chopped chives

Serve on lettuce

 

 

Any dark bread or rolls and a hearty beverage go especially well with this dish.

Quantities are optional. You're sure to like this colorful salad so much that you'll want to make large amounts and adapt ingredients to your own personal taste.

 

 

 

Enjoy!